Minnesota Monthly Names Farm to Fork Best Splurge!

Farm to Fork,Reviews

Minnesota Monthly just named Farm to Fork one of the Twin Cities’ Best Splurges! We work hard to make sure that we are an affordable luxury that brings real value to your life. With Farm to Fork our job is to make dinner, but it’s also to make connections between you and what you eat. We advocate for real food, food that is locally-sourced, seasonally-minded, and produced in a sustainable and organic way. We try to help everyone eat better as well as do our part to support local foods and farmers.

From now through December 31st, we are offering new customers 10% off of their first session. We still have openings for November, so give us a call (612) 248-8163, or email farmtoforkmn@gmail.com.

Another popular option is to give the gift of real food! We have a number of certificates available that support any level of eater or cook, or for those in your life who need a bit of help, a push in the kitchen, or are just plain hard to find a gift for!

Dinner for Two: A perfect present for a certain couple in your life, perhaps it’s you and your partner. A Farm to Fork chef travels to the recipient’s kitchen, with food and tools in tow, to prepare a 3-course, seasonal meal. We’re highly interactive and engaging and encourage our eaters to participate in the process or sit and watch, but of course there are some who will be happy just to take a seat, and a breath, and be served.

In-Home Cooking Instruction: A marvelous gift for the cook in the family, or a foodie friend, who enjoys the process but is in a rut. Learn knife skills, how to cook fish, wholesome family-friendly dishes, the foundations of seasonal eating; we have a lot of teaching up our sleeves. Perfect for an individual or couple or for a family or group of friends, we can be flexible. Our most popular gift, these sessions are always fun and unexpected, relaxed and very well-received.

Meals to Store: A really practical but thoughtful present for a new mom and her family, or a friend who just moved, a busy family needing some relief, an ailing colleague, or anyone in transition. We’ll spend a single day in the recipient’s kitchen cooking and storing a variety of wholesome and delicious meals in the fridge and freezer, as we do for our regular clients every week. We’ll clean up, label all dishes, leave a menu and instructions for reheating, and vanish.

Here’s that contact info again for details, pricing and scheduling! It’s farmtoforkmn@gmail.com or (612) 248-8163.

Celery Root-Apple Wild Rice Chowder


Celery Root Apple Wild Rice Soup

Last week was cold. It had us running around all crazy looking for warm clothes: socks, hats and gloves (which always seem to find a home away from each other). It also made me think about how we change our shopping and eating habits with the seasons too. My last garden tomatoes are on the counter, coaxing the sun to make them ripe, while I’ll pine for sweet corn until summer brings those snappy yellow kernels again.

Now it is the time for squash, onions, garlic, potatoes…and celery root. That crazy looking knobby thing. A bit of a beast to work with, but well worth it. This recipe is great because it is delicious and it utilizes other items in my fall pantry. I have apples, check! Wild Rice, check! Cream or milk…um, need to go to the store, but we are more than halfway there! Try this one out for the holidays, and proclaim that you knew celery root was awesome under the knobs all along!

Celery Root-Apple Wild Rice Chowder

Ingredients: Serves 4

1⁄2 cup local hand harvested wild rice, uncooked
1 celery root, peeled and small diced (about 1 lb.)
1 leek, washed and diced
1⁄2 yellow onion, diced
2 tablespoons butter
1 apple, peeled, cored, and diced (use 2 apples if they are small)
1 cup potato, washed and diced, with skin (I like to use white sweet potato, but Yukon gold works well too)
Few parsley sprigs, thyme. Or whatever large herb bits you have around to add to the mix
3 cups vegetable stock (or chicken stock, or use the wild rice water)
1 cups half and half or milk (if keeping vegan, use almond milk)


Rinse the wild rice in a fine meshed colander, and place in a sauce pan. Cover with 3 cups water, bring to a boil and lower the heat. Cook 15 minutes, or until tender. Save the water! Set cooked rice aside. This can be done 2 days ahead.

Melt the butter in a large soup pot. Add the leeks, onions, and celery root. Add 1 teaspoon salt, and cook on medium heat for 10 minutes, stirring frequently.

Add the apple, potato, herbs, and stock. Bring to a simmer for about 20 minutes, or until veggies are soft.

Add the half and half and puree half the soup, or all of it for a creamier consistency. If you have an immersion blender, this is where you can use it!

If soup is too thick, add the wild rice water to thin it. Check for salt, add fresh cracked black pepper.

When serving, add the wild rice to the bowls, and top with the hot soup. Garnish with fresh chopped herbs, and drizzle with extra virgin olive oil. Toasted sunflower seeds are great as well!

Will last 4 days in the refrigerator, freezes well.